Sour Cream Blueberry Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 9 |
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Ingredients:
2 cups all-purpose flour |
3/4 cup sugar |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
1 egg |
1 cup reduced-fat sour cream (8oz) |
1/4 cup unsweetened applesauce |
3 tablespoons canola oil |
1 teaspoon vanilla extract |
1 1/2 cups blueberries, fresh (or frozen) |
1/4 cup packed brown sugar |
1/4 cup quick-cooking oats |
1/2 teaspoon ground cinnamon |
2 tablespoons butter, cold |
Directions:
1. Preheat oven to 350.
2. In a large bowl combine the first five ingredients.
3. In another bowl combine egg, sour cream, applesauce, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into 9 in square pan coated with cooking spray.
4. For topping in a bowl combine the brown sugar, oats, and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter.
5. Bake at 350 for 40-45 mins, until toothpick comes out clean.
6. Cool on wire rack.
7. *if using frozen blueberries do not thaw**.
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